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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Curried rice is a favorite of mine, especially with fish dishes. Ingredients:
3 tablespoons butter |
1/2 onion, minced |
2 cloves garlic, minced |
2 cups chicken stock |
1 cup brown rice |
1 teaspoon curry powder |
1/4 teaspoon ground turmeric |
1/2 teaspoon dried thyme |
1 bay leaf |
Directions:
1. Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. In a separate saucepan, bring 2 cups chicken stock to a boil.
3. Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes.
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